Heat the oven to 180 C. Season the pork chops, and wrap tightly, one on top of the other, in tin foil. Place in the oven for 45 mins.

Peel the sweet potatoes, and chop into wedges. Place in a deep roasting tray, drizzle with olive oil, and sprinkle over some black pepper and smoked paprika. Roast for 35 to 45 mins.

When time is up for the chops, take out of the oven, unwrap, and sprinkle over some mustard and grated cheese, and return uncovered to the oven for 10 mins, until the cheese is bubbling.

Put the veg on to steam for the final 10 mins.